自然光照对果味茶风味和理化性质的影响研究  

Study on the influence of natural lighting on the flavor and physicochemical properties of fruit flavored tea

作　　者：龙丹 赵路鹏 葛丽霞 叶田 余丹丹 严大迅 成官哲[3] 赵益臻[3] Long Dan;Zhao Lupeng;Ge Lixia;Ye Tian;Yu Dandan;Yan Daxun;Chen Guanzhe;Zhao Yizhen(Ever Maple Food Science and Technology Co.,Ltd.,Hangzhou 311215;Hongsheng Beverage Group Co.,Ltd.,Hangzhou 311215;Hangzhou Wahaha Group Co.,Ltd,Hangzhou 310018)

机构地区：[1]恒枫食品科技有限公司,杭州311215 [2]宏胜饮料集团有限公司,杭州311215 [3]杭州娃哈哈集团有限公司,杭州310018

出　　处：《粮食与食品工业》2020年第1期27-30,34,共5页Cereal & Food Industry

摘　　要：本试验以桃味果味茶为研究对象,研究自然光照对果味茶贮藏期间的风味、稳定性以及理化指标的影响。结果表明:自然光照条件下跟踪至第7个月时,其感官风味劣变程度较大,在10个月时,感官得分由10分降为2.8分,体系浑浊暗淡,风味劣变严重不可接受,颜色呈现褐色。果味茶的茶多酚随着贮藏时间的加长呈现下降的趋势,在第7个月时下降较明显,这一趋势与感官指标变化趋同。与此同时,果味茶饮料的pH、总酸、Brix值变化不明显。The peach flavor tea beverage was taken as the research object,and the effects of natural lighting on flavor stability and physicochemical indexes of fruity tea beverage during storage were studied.Results showed that when the natural light condition was followed up to the 7th month,the deterioration degree of sensory flavor was greater.At 10 months,the sensory score dropped from 10 to 2.8,and the system was cloudy and dim,the flavor was unacceptable,and the color was brown.The tea polyphenols of fruit-flavored tea showed a decreasing trend with the extension of storage time,and dropped obviously at 7 months,which was similar to the change of sensory indicators.The change of pH,total acid of fruit tea,Brix value in tea beverage was not obvious.

关 键 词：果味茶饮料 风味稳定性 理化指标 

分 类 号：TS201[轻工技术与工程—食品科学]